Pumpkin Cheesecake White Hot Cocoa

An enchanting White Hot Chocolate made Pumpkin-Spice Style with Trader Joe’s® ethereal Pumpkin Butter and topped with a ‘Cheesecake’ Whipped Cream. Forget about Hot Buttered Rum. And, spiked eggnog for that matter. Just add bourbon, such as Blanton’s® Original Single Barrel Bourbon, and Frangelico® Hazelnut Liqueur to make our spiked version. Both dairy free and gluten free options are included. The perfect hot cocoa for the winter holiday season!

Well, I don’t know about you, but I am in complete denial that Christmas Eve is tomorrow. Tomorrow, people! My brain is having severe trouble wrapping itself around that fact. I had so many baking recipes to share for the holidays here on the blog—especially Christmas cookies. So, I am thinking of making January ‘Cookie Month’ here at Wicked Good Kitchen. Is that something you would like to see here on the blog? Or, will you be all wrapped up into diet, health and fitness to kick off 2014? Let me know because, right now, I’m feeling pretty wicked!

In fact, I am following Baker Peabody’s lead over at Culinary Concoctions by Peabody. She’s a great influence partner in crime, right? I am going to follow the Gregorian calendar and celebrate the holiday season through January 7th and get back the week I lost due to Thanksgiving being later this year and, oh yes, my camera breaking down on me the day after Thanksgiving. Ha! Take that Father Time.

Well enough talk about what we are all lamenting these days…not believing Christmas is already here! (Honestly, how did that happen?) Let’s talk about a cozy warm mug full of deliciousness beyond words. Beyond.

As I mentioned above, our recipe for Pumpkin Cheesecake White Hot Cocoa was inspired by The Recipe Girl Cookbook, by Lori Lange. As soon as I picked up her cookbook this past summer, I’ve had this recipe knocking around in my head.

Lori’s cookbook is full of fabulous everyday and holiday recipes as well as engaging recipe headnotes.

“Picture a cold and windy day, snow falling, fire in the fireplace, and cozying up on your couch with a good book and a warm beverage. Now picture that warm beverage as a rich and wonderful mug full of chocolate, one that will no doubt take care of that chocolate-craving you’ve been having, and now picture the whipped cream on top. Only this whipped cream is a sweetened cream cheese whipped cream much like what you’d find in a cheesecake. This Cheesecake Hot Chocolate makes an awfully pretty picture, don’t you think?”

Are you convinced yet that this hot cocoa, made with white chocolate and topped with Cheesecake Whipped Cream, is nothing short of amazing?

Let me tell you…our Pumpkin Cheesecake White Hot Cocoa is quite magical. Magical because we use Trader Joe’s® Pumpkin Butter which is all-natural, extraordinary tasting it right from the spoon and also makes this recipe incredibly easy to prepare. No need to make and fuss over pumpkin purée simple syrup. Just pop open a jar, dip your spoon in there and stir some pumpkin wicked goodness into your white hot cocoa.

What really makes this recipe stand out from other white hot cocoa recipes is that the ‘Cheesecake’ Whipped Cream topping is made with prepared whipped cream cheese by Philadelphia® brand. In fact, The Big Lug and I use our iSi Cream Whipper to make things more fun and convenient (read: storing leftovers in the fridge) for the holidays.

We did make a few changes to Lori’s recipe. Since most people purchase heavy whipping cream by the half pint (1 cup), or pint (2 cups) our ‘Cheesecake’ Whipped Cream calls for 1 cup (which can easily be doubled) and we adjusted from there with the remaining ingredients and then added pure vanilla extract for a good cheesecake flavor. From there, we added Trader Joe’s® Pumpkin Butter and offered up options for dairy free and gluten free as well as a variation for a spiked version. Your favorite mug has never been filled with such cheer as this hot cocoa!

Directions

Prepare the ‘Cheesecake’ Whipped Cream: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy. Beat at high speed until the mixture has almost thickened to stiff peaks when the beaters are lifted from the bowl, about 2 to 3 minutes. Set aside.

Cream Whipper Method: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy and only small flecks of cream cheese remain. (Don’t worry, the cream whipper will take care of those remaining tiny flecks.) Beat at medium-low speed (setting 4 on KitchenAid stand mixer) until thickened but still liquid, about 2 minutes. Pour mixture into cream whipper vessel and charge according to manufacturer’s instructions. Place in refrigerator until ready to use.

Prepare the Pumpkin White Hot Cocoa: In a medium saucepan over medium heat, warm the milk until it is hot to the touch, about 4 minutes. Whisk in white chocolate and stir until it is melted and fully incorporated into the milk. Whisk in pumpkin butter until well blended and heated through. Remove pan from the heat and divide hot cocoa among 4 large mugs. Top each mug with a generous dollop of ‘Cheesecake’ Whipped Cream or dispense from cream whipper.

To Garnish Hot Cocoa: Dust the ‘Cheesecake’ Whipped Cream over the top of each mug with freshly grated whole nutmeg and drizzle with caramel sauce. Add cinnamon stick to each mug. Serve immediately.

Recipe Notes

Tips:

Any milk will work just fine for this recipe. We used whole milk making it nice and rich. Two-percent (2%) milk will make it lighter and skim milk will make it the lightest.

For Gluten Free Option: Use a brand of white chocolate that is known to be gluten free.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Stacy, there are no words to describe the deliciousness that is this drink. I want to lick the cream topping off and drink the innards. Yum. And, don’t even get me started on Christmas. I’m not ready! Have a happy holiday, lady.Jennie @themessybakerblog recently posted…Cookies & Cream Fudge ~ #SundaySupper

Sensational and outstanding are the words we feel after looking at this glorious hot chocolate with pumpkin butter and spice….this is the best hot chocolate we have seen till date….so gorgeous and creamy….MERRY CHRISTMAS & HAVE A WONDERFUL HOLIDAY!!! 🙂Kumar’s Kitchen recently posted…Time For A Treat : Easy Chocolate Sponge Cake With Mocha Butter Cream 🙂

I’m in denial too. I’ve barely watched any of my favorite Christmas specials! And, even though the tree is decorated and the stockings are hung, it feels too soon for it all to be coming to an end in a couple days. Adding a baby into the mix made the time fly! 🙂

Thank you, Jennifer! I am with you. Right now, denial is working as well as knowing we are extending our Christmas celebration well into the New Year. Ha! Meanwhile, warmest wishes to you and yours for a meaningful and joyous Christmas holiday! 🙂

Stacy, I can’t believe that we think so much alike! My family has a Russian background and we always had New Year celebrations until January 7th, for the exactly same reason you mentioned (following old calendar)! It also allows me to catch up if I fall behind on holiday stuff! 🙂 For example, this year I put up the Christmas tree only yesterday (that’s not normal for me but we thought we lost the ornaments and then we found them – long story! 🙂 ). So, you bet that tree will be standing at my house at least until January 7th since I only put it up on December 22! 🙂 Where do I begin to express my excitement for this drink? Pumpkin cheesecake in a white hot cocoa – that name says it all! Pinning it and want to make it so badly! 😉 The photo is amazing! Now I want that cookbook from Lori at Recipe Girl too!Julia | JuliasAlbum.com recently posted…Chocolate dipped pecan shortbread cookies

Thank you, Julia! Well, no wonder you love those awesome Russian food blogs so much! I’m glad you are with me on celebrating Christmas well into the New Year. It makes so much sense, doesn’t it? I’m glad you found your Christmas ornaments. Whew! It would be so sad to hear that you lost yours. We are still hanging ornaments on our tree! At first, we were just going to go ‘light’. But, we’re now adding a little bit more each night. I hope you make this drink…especially spiked! (You can have 5 of them without getting drunk, right? 😉 Ha!) This hot mug is sheer heaven! 🙂 Warmest wishes to you and yours for a Christmas season that is both merry and bright!

Oh my goodness, Stacy! Your photo makes me want to dive in and I would so have a creamy white “mustache” from all that whipped cream deliciousness hanging over the edge of the glass.Norma | Allspice and Nutmeg recently posted…Buttery Soft Clover Rolls

Wow this looks absolutely delicious!! I want to snuggle right into that beautiful swirled whipped cream topping!! Can you possibly take a trip to DC and make me some of this 🙂 hehe pinning this!!Julie @ Table for Two recently posted…Chocolate-Mint Pinwheel Cookies

No words to express my thoughts on this great delicious drink. Just yummmmy!!!
That whipped topping is heaven. Have a wonderful Christmas with your darling, snuggle up with this hot drink, and enjoy my dear. xoxo

Oh my goodness I just had to pinch myself to make sure I didn’t die and go to heaven! All my favorite things in one warm cozy spiked drink, yes please! Who could say no to one of these!Serena | Serena Bakes Simply From Scratch recently posted…Christmas Fruit Salad

My husband and I are completely addicted to anything pumpkin and this cocoa is a fantastic way to use pumpkin. I’m so glad I still have my pumpkin butter around –yay! 🙂 This sounds absolutely wonderful Stacy! Thanks so much for sharing this recipe. Have a fabulous Christmas and a fantastic New Year my friend. 🙂

Thank you, Sylvie! I hope you will try the dairy free version of this recipe and spike it. It is truly out of this world delicious and better than any dairy version of a spiked hot drink! Warmest wishes to you and yours for a holiday season that is both merry and bright! xo

Thank you, Consuelo! Glad to know you are interested in a ‘Cookie January’ here at Wicked Good Kitchen. Thank you for the compliments and Christmas wishes. Although I wished you a Merry Christmas at your blog, I hope you had a wonderful Christmas holiday with your family! xo

This looks incredible Stacy! Love the sound of this pumpkin white cocoa, I still have some TJ’s pumpkin butter left too and can’t wait to whip this up. Pinning and thanks for sharing sweetie and hope you had a wonderful Christmas and are enjoying the holidays so far 🙂 xo

Thank you, Laura! OK, I am seriously considering Cookie Month for January. Thanks for your vote! I will feature my favorite biscotti recipes (you will love them!) as well as some other fun cookie recipes. They will go well with a cookie tutorial I have been working on and promising, too. Meanwhile, I hope you had a very Merry Christmas as well, my friend! xo

Thank you, Monica! Same with me…I’ve immensely enjoyed following your blog and baking adventures this past year with Caroline at Pass the Cocoa. Thanks for the well wishes, my friend. Warmest wishes to you and yours for a happy and healthy New Year!

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My name is Stacy. I'm a recipe developer, food writer, baker and member of the IACP. I love to concoct tasty baked creations to share with others—both traditional and gluten-free. Welcome to my Wicked Good Kitchen!